Turkey Pasta Bake Recipes

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TURKEY PASTA BAKE



Turkey Pasta Bake image

Looking for an easy leftover turkey idea? Turkey pasta bake is the answer! This turkey pasta recipe has plenty of turkey, artichokes and sun-dried tomatoes. It's generously topped with cheesy mozzarella and baked up until golden brown and bubbly. Sure to be a favourite in your home as it is ours.

Provided by Dawn | Girl Heart Food

Categories     Main Course

Time 1h20m

Number Of Ingredients 15

1 tablespoon olive oil (or avocado oil)
1 yellow onion (peeled and minced)
3 cloves garlic (minced)
3 cups cooked turkey (roughly chopped (about 3/4 pound))
12 ounces dried gemelli pasta (or similarly sized pasta like fusilli or penne (about 3 cups))
1/2 cup marinated artichoke hearts (removed from liquid and chopped)
1/2 cup sun-dried tomatoes (packed in oil) (removed from their oil and chopped)
2 cups pasta sauce ("rosee" or your favourite variety)
3 cups unsalted chicken broth (divided)
1/2 cup half-and-half (or pasta sauce or unsalted chicken broth)
1/2 to 1 teaspoon crushed red pepper flakes (or to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt (optional)
10 ounces shredded mozzarella cheese (about 2.5 cups)
Freshly chopped parsley (garnish to taste (optional))

Steps:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Meanwhile, heat olive oil in a 12-inch heavy oven-safe sauté/deep pan over medium heat on the stovetop, then add onion and cook, stirring often, for 3 to 5 minutes or until softened. Stir in garlic and cook for 1 minute. Stir in cooked turkey, uncooked pasta, artichoke hearts and sun-dried tomatoes.
  • Next, pour in pasta sauce (take 1/2 cup of the chicken broth and rinse out the jar of pasta sauce to get every last bit and pour that in too), remaining 2.5 cups of chicken broth, half-and-half, crushed red pepper flakes, black pepper and salt (if using). Stir to combine everything, ensuring pasta is submerged in the liquid. Keep the pot over the heat for 3 to 4 minutes just to let the liquid start to warm before placing into the oven.
  • Top with shredded mozzarella cheese and bake (uncovered) for about 45 to 50 minutes (check on at the 45 minute mark) until bubbly, the pasta is cooked through and the cheese on top is melty and a little golden brown. Note: Ovens vary. If your cheese browns too quickly, you can loosely cover with aluminum foil (ensuring the aluminum foil isn't touching the cheese).
  • Once done, carefully remove from the oven and let cool for about 10 to 15 minutes (don't skip this step) before garnishing with parsley (if using) and serving. Enjoy!

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